Stacked enchiladas are simple and traditional. Start the beans the day before, or use precooked beans.
serves 100; 5 13×18 half pans or 9-10 9×13 casserole pans
preheat oven to 350°
10 pounds (24 small) onions, chopped
8 pounds (24 small) green peppers, chopped
1-1/2 cups oil
1 cup chili powder
1/2 cup garlic powder
7 pounds (15 cups) dry pinto beans, cooked, slightly drained & mashed (makes about 42 cups)
6 pounds (4, 24 ounce cartons) cottage cheese
3 pounds (2, 1 pounds 7 ounce cans) tomato sauce
8 pounds grated cheddar/jack cheese (32 cups)
5 pounds sliced, black olives
15 dozen (5 packages of 36 each) corn tortillas (180 total)
OPTIONAL GARNISH
3 quarts sour cream
6 quarts salsa
Sauté peppers & onions in oil. Add spices, saute until fragrant. Stir in cottage cheese, tomato sauce & beans. Cut tortillas in half.
Make 5 pans with 4 layers: tortillas, sauce, cheese. Use 4 cups of meatless sauce and 1-1/2 cups of shredded cheese per layer per pan, 16 cups sauce and 5-6 cups shredded cheese per pan total. Top each with black olives, cover with foil & bake 30 minutes.
Let stand covered 10 minutes before serving.
OPTIONAL GARNISH:
1 tablespoon sour cream and 2 tablespoons salsa (optional)